Mango baathk
INGREDIENTS: Cup=150gms for this recipe
1 large Malkuraad pulp ground to paste in 4tbs of milk & 4 tbs of sugar
1 cup semolina toasted in ghee. Cooled
4 Cardamom. Ground.
1 Cup toasted chopped cashew nuts
1/2 Cup Raisins
1/2 Cup Maida flour thrice sifted with 1/2 tsp salt + 1/4tsp soda-bi-carb + 1tsp baking pwd
2 eggs beaten till fluffy
3/4 Cup Vegetable oil
METHOD :
Add vegetable oil to beaten eggs and beat until creamy. Now mix in the ground Mango. Followed by ground cardamom and the roasted semolina + raisins+ cashew nuts. Mix well.
Lastly mix in the sifted flour. Mix ensuring no flour is left lumpy in batter.
Pour into a lightly gheed + floured baking dish.
Bake at 170C ON A RACK for 25-30min OR until skewer comes out clean
INGREDIENTS: Cup=150gms for this recipe
1 large Malkuraad pulp ground to paste in 4tbs of milk & 4 tbs of sugar
1 cup semolina toasted in ghee. Cooled
4 Cardamom. Ground.
1 Cup toasted chopped cashew nuts
1/2 Cup Raisins
1/2 Cup Maida flour thrice sifted with 1/2 tsp salt + 1/4tsp soda-bi-carb + 1tsp baking pwd
2 eggs beaten till fluffy
3/4 Cup Vegetable oil
METHOD :
Add vegetable oil to beaten eggs and beat until creamy. Now mix in the ground Mango. Followed by ground cardamom and the roasted semolina + raisins+ cashew nuts. Mix well.
Lastly mix in the sifted flour. Mix ensuring no flour is left lumpy in batter.
Pour into a lightly gheed + floured baking dish.
Bake at 170C ON A RACK for 25-30min OR until skewer comes out clean
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